IN Brief:
- Prosur’s Get It Natural Toolbox is designed to replace selected synthetic additives with multifunctional natural ingredient systems.
- The suite targets nitrites, phosphates, sulphites, spoilage organisms, sweetening, and cocoa dependency.
- The launch reflects rising regulatory and retailer pressure around UPFs, additives, colour systems, and ingredient transparency.
Prosur has developed the Get It Natural Toolbox, a suite of multifunctional natural ingredient systems designed to help food and beverage manufacturers remove selected synthetic additives while maintaining food protection, shelf life, texture, and formulation performance.
The toolbox covers four areas: chemical elimination, next-level fermentation, a smarter sweetener system, and a cocoa alternative with fibre-driven digestive benefits. Prosur is positioning the range for manufacturers facing stronger pressure around clear labels, ultra-processed food perception, additive scrutiny, and regulatory change.
The chemical elimination platform targets nitrites, phosphates, sulphites, and other scrutinised additives in processed meats, while supporting yield, shelf-life stability, texture, juiciness, and colour. The fermentation platform uses upcycled superfoods through gentle water infusion, without solvents or additives, to create unfavourable conditions for spoilage organisms such as yeasts and moulds.
The sweetener system is sourced from Mediterranean carob, a climate-resilient crop, and is designed to deliver functionality through naturally occurring sugars without artificial sweeteners or fortification. A further carob-based system offers a soluble upcycled fibre intended to reduce cocoa dependency while supporting structure, digestive positioning, and cost control.
Juan de Dios Hernández, CEO of Prosur, said: “The future of food is more natural food, and that’s exactly where we’ve been building solutions for years. As food-biotech pioneers, we revolutionized meat processing in 2015 by eliminating nitrites using nature-powered technologies, long before European regulations tightened.”
Reformulation is becoming more complex as scrutiny of ultra-processed foods increases. The technical functions performed by additives still have to be replaced. Preservatives, phosphates, nitrites, colours, sweeteners, stabilisers, and other ingredients influence microbial control, texture, water binding, colour retention, flavour, shelf life, yield, and processing behaviour.
Clean-label development has therefore moved beyond removing individual ingredients. Manufacturers need systems that protect product performance across raw material handling, mixing, thermal treatment, filling, packing, storage, and distribution. A preservative replacement that works in a controlled trial but fails under factory variability will not survive commercial scale-up.
Regulatory and retailer pressure are adding urgency. In the EU, stricter limits on nitrite and nitrate additives in processed meat, cheese, and fish have increased demand for validated alternatives. In the US, policy debate and retailer standards around synthetic colours, sweeteners, preservatives, and ultra-processed foods are sharpening the reformulation agenda.
That commercial direction is already visible in ALDI US expanding private-label ingredient restrictions, with suppliers expected to reformulate across colours, preservatives, sweeteners, and other additives by 2027. Prosur’s launch fits into the same movement: ingredient acceptability is becoming both a commercial and manufacturing constraint.
Meat processing remains one of the hardest areas for reformulation because functional additives are closely tied to safety, yield, appearance, and sensory quality. Reducing nitrites, phosphates, or sulphites can affect microbial control, cured colour, water retention, texture, purge, and cost. Replacing those functions with natural systems requires validation under industrial conditions.
The carob-based elements of the toolbox also reflect attempts to reduce exposure to volatile commodity inputs. Cocoa prices and availability have placed pressure on confectionery, bakery, and dairy applications, increasing interest in alternatives that can provide colour, structure, fibre, and cost control. The challenge will be sensory performance in products where cocoa character remains central.
The appeal of Prosur’s toolbox lies in its breadth. It brings together preservation, fermentation, sweetening, and cocoa reduction under one natural ingredients proposition. Commercial success will depend on application performance: consistent shelf life, safety, mouthfeel, colour, texture, and cost control across meat, bakery, beverages, confectionery, sauces, and prepared foods.
Clean label has moved from marketing preference to technical operating brief. Ingredient suppliers that can solve several pressures at once will find demand, provided their systems hold up on the line.
